A fast, spicy tomato soup with pupusa dippers – a play on grilled cheese and tomato soup!

Yield

Serves 5

Prep Time

5 Minutes

Cook Time

20 Minutes

Ingredients

10 fresh tomatoes (or two big cans of stewed tomatoes)

1 red onion, chopped

1 head of garlic, diced

1 jalapeno, chopped

1 avocado

2-3 stalks of celery, chopped

1 cube of tomato chicken bouillon (Caldo de Tomate)

1 package of Del Real Foods Pupusas (5 individual pupusas)

2 tbsp. cumin

2 tsp. dried oregano

2 cups water

salt and pepper

Cotija cheese (for garnish)

Directions

First, begin with the fresh tomatoes and roast them whole in a broiler or over an open flame. (If at all possible, use fresh instead of canned tomatoes for the best flavor.)
Roast the tomatoes until the flesh starts to shrivel and blister, then set aside to cool.
While the tomatoes are cooling, sautee the jalapeno, onion, garlic and celery in a large pot, and cook for a few minutes until slightly soft. Then trim the stems off of the tomatoes and add to the pot.
Next, add the spices, water and bouillon, and bring to a boil. Then cover and let boil gently for about 15 minutes, or until all of the vegetables are soft. While the soup is boiling, prepare the pupusas — it’s really easy, just cook them in a pan for a few minutes on each side.
When the soup is finished, use an immersion blender to blend all of the ingredients, and serve immediately with a hot pupusa, garnished with cotija cheese and avocado.